Alcoholic yeast is the main component of high-quality moonshine. Previously, only dry or pressed baker's yeast was sold, which was used by everyone. Currently, the range of yeast has expanded significantly; it has become possible to use specialized yeast for moonshine - alcoholic yeast.

WHICH ONE TO CHOOSE?

To make it easier for you to make a choice, we will divide all the yeast into appropriate groups.

This is, as a rule, inexpensive yeast that is suitable for both baking bread and making mash.

The most popular in this category are brand yeast and.

They guarantee good results, and in terms of price/quality ratio, they are the best choice in the economy segment.

• Fermentation time is 7-10 days.
• Mash strength: up to 13%

• Fermentation time is 10-30 days.
• Mash strength: up to 12-13%
• Consumption rate: 30-80 liters of mash.

A series of turbo yeast, with a mixture of nutrients, vitamins and microelements. They are capable of fermenting a standard amount of sugar (5 kg per 20 liters of water) in just 24 hours!

• Fermentation time is 1-2 days.
• Mash strength: 14-20%
• Consumption rate: 20-25 liters of mash.

Fermentation occurs very actively and for this reason it is not recommended to use a water seal

"Dual purpose" yeast. You choose the desired result - quick fermentation or stronger mash. So:

Option 1. One pack of yeast can ferment a standard amount of sugar (5 kg per 20 liters of water) in 2-3 days, the strength of the mash will be 13-14%.

Option 2. One pack of yeast is used for the same volume of water (18-20 liters of water), but with a large amount of sugar (8-9 kg). The fermentation time is 5-10 days (depending on the type of yeast, temperature and other factors), but the strength of the mash at the end of fermentation can reach 21% ABV! This means that during distillation you will get more finished product from the same volume of mash; in other words, with a stronger mash, you will get a larger yield.

• Fermentation time is from 2 to 10 days (depending on the amount of sugar).
• Mash strength: 14-21%
• Consumption rate: 20-25 liters of mash.

Just high-quality and fast yeast. It has improved organoleptic properties and increased yield of the finished product.

• Fermentation time is 2-3 days.
• Mash strength: 14-17%
• Consumption rate: 20-25 liters of mash.

Another good choice would be high-quality yeast that includes a mixture of activated carbon, which ensures purity and aroma throughout the entire fermentation time. Braga is also distilled with this coal. This will give the finished drink additional softness and purity.

• Fermentation time is 5-7 days.
• Mash strength: 15-18%
• Consumption rate: 20-25 liters of mash.

Yeast for vodka

Special turbo yeast for the production of vodka. Yeast contains enzymes (glucoamylase), vitamins and nutrients that allow it to work effectively in starch-rich environments. As a result of their vital activity, these yeasts emit a minimum of “harmful” impurities.

When distilling mash, you will be pleasantly surprised by the quality of the resulting distillate and rectified product.

• Fermentation time is 5-8 days.
• Mash strength: 14-16%
• Consumption rate: 20-25 liters of mash.

Grain mash makes it possible to obtain high-quality strong drinks at home, such as vodka, whiskey, etc. For these purposes, various types of grain crops are usually used: wheat, corn, barley, rye and other crops with a high starch content.

The use of conventional alcoholic yeast cannot guarantee high-quality fermentation and in some cases leads to sourness of the mash.

To obtain a guaranteed result, you must use special yeast for grain mash. In addition to vitamins and nutrients, their composition usually also includes enzymes that break down dextrins obtained after the saccharification of grain crops.

• Fermentation time is 7-14 days.
• Mash strength: 13-16%
• Consumption rate: from 20 to 100 liters of mash.

Moonshine based on fruit mash is softer, more aromatic and more pleasant to the taste.

To obtain a higher alcohol content, it is recommended to add a little sugar to fruit mash, and for better fermentation, use alcoholic yeast for fruit mash.

There are 4 main types of strains used in the alcohol and food industries. Each option has distinctive characteristics and individual advantages; only by these criteria can you determine which yeast is best to use for fermentation.

1. Bakery

Used for the production of bakery and confectionery products. Bakeries for making moonshine are considered not the best option, since this type significantly reduces the quality of alcohol, giving it an unpleasant odor and bitterness.

1. Wine

The main component in the distillery industry. Moonshiners who do not make drinks for personal use in large quantities do not use such a product due to the high price. But in fruit and berry mash, wine strains help improve taste and enhance the pleasant aroma.

1. Alcohol

The best yeast for making mash and other preparations with subsequent processing into alcohol. They will be able to express themselves to the maximum in wort made with granulated sugar and grain crops.

Actually, this is the main list of ingredients that are often used in the moonshine brewing process. But today we will talk about alcoholic yeast, since among competitive products they have the most extensive list of advantages.

VIDEO: Special method of yeast propagation

Features of alcohol strains

Alcoholic yeast for home brewing, compared to analogues, has a higher degree of vital activity in an alcoholic environment. Thanks to this component, it becomes possible to increase the alcohol concentration in the mash to 18-19°. This affects the increase in the volume of output product.

Fungal activity significantly reduces the time required for fermentation. The wort in which alcoholic yeast was used for moonshine will be ready for distillation after 5-7 days. In addition, the consistency reduces the number of harmful components formed during prolonged fermentation. The list of undesirable impurities includes the following components:

• fusel oils;
• acetone;
• aldehydes.

It turns out that when using alcohol strains, the process of purifying moonshine with coal, milk or potassium permanganate is not necessary. But this task is recommended to be carried out to improve the taste of the drink.

A significant advantage is the small foam head. If when using bakery bottles you need to leave up to a third of the volume of the bottle empty so that there is enough space for foam, then with alcohol bottles there is no such need - white “lambs” appear on the surface in small quantities.

This is due to the peculiarities of fungal development - less carbon dioxide, respectively, less foam during fermentation.

If you follow the rules for preparing mash and the proportions of the components, the result will be the highest quality raw materials and good moonshine, respectively. At the same time, time costs will be reduced to a minimum, since the product will mature much faster than a product using other yeast for mash.

Popular manufacturers

There is a wide range of domestic and foreign products on the market. On thematic forums, moonshiners actively debate which yeast is best for moonshine. Each option has its own advantages and disadvantages.

Participants in discussions make a single mistake when defending the chosen manufacturer, since all types have a specific purpose. For example, one type of alcohol strain does not perform well in a sugar mash, but works well in a fruit mash environment, another - on the contrary, but, in addition, is still capable of improving the taste of the grain wort.

1. Siha-Distarome - used when preparing moonshine on a berry or fruit base. The product can improve taste, subject to strict adherence to the rules of low-temperature fermentation at a temperature of 10-15°C. After opening, the product will need to be consumed without a trace, since when storing an open product, the properties necessary for fermentation are lost. Sealed yeast can be stored in the refrigerator for up to 3 years.

1. DistilaMax DS – strains that are best used in the production of sugar, wheat or rye mash with subsequent distillation into whiskey with a strength of more than 40°.

1. Siha-AmyloFerm – alcoholic yeast is intended for the fermentation of grain crops, Jerusalem artichoke, and potatoes. Such a product can be added to the mash without prior activation, but the quantity will need to be increased by 20°. The manufacturer does not provide for storage of the product after the integrity of the packaging has been damaged.

1. Fermiol is a Polish-made product that is used without prior activation. Added to mash made with fruit and wheat.

1. Turbo-24 - ferments ingredients within 1-3 days, but subject to all recommendations indicated on the package. At the end of fermentation, the wort reaches a strength of 15-20°.

Advantages and disadvantages

Based on reviews from distillers and statements from manufacturers, it should be noted that alcohol yeast has a wide range of advantages. Among the most important advantages are:

• high work efficiency;
• increasing the strength level of the mash to 18-19°, when baking strains begin to die already at 12°;
• increasing the volume of the finished product after distillation;
• acceleration of the fermentation process, 3-5 days are enough for ripening;
• reducing the number of harmful components - acetone, aldehyde, methyl and isoamyl alcohol, fusel oils;
• less formation of “foam cap”.

Despite many positive reviews and advantages, disadvantages were also found in alcohol yeast:

• since the time required for fermentation is reduced, the fungi die much earlier;
• due to the minimal emission of carbon dioxide, it is difficult to accurately determine the degree of readiness of the wort; half of the criteria by which maturation is calculated are not suitable in this case;
• When using compressed yeast, you need to use the product in a volume similar to bakery yeast.

Another disadvantage of the product is its inaccessibility. Such strains are not sold in regular grocery stores. You need to look for a specialized alcohol store, but they are not available in all cities. It is easier to purchase such a product through online platforms, but the risk of receiving an expired product increases.

VIDEO: Why alcohol drinks are better than baking ones

In order for the final result when preparing moonshine to live up to expectations, you should not only use high-quality alcohol strains, but also take into account the recommendations of experienced moonshiners.

1. To ferment mash with alcoholic yeast, you need to store it in a room with a constant temperature of 23-28°C, without direct sunlight and wrapped in a warm blanket.

It is much more convenient to use a regular aquarium heater - it is set to the desired interval and lowered into the container. From this point on, the temperature will be constant.

1. The fermentation tank must be sealed with a water seal. It is also not recommended to use boiled, distilled water or from a centralized water supply system. The best option is bottled store bought.
2. Stir the mash regularly, this will improve its quality and speed up the ripening process.

If grapes are used as must, the mash is regularly stirred with a wooden stick for the first 4-5 days to prevent the pulp from completely blocking the access of oxygen. After 5 days, carefully remove it with a slotted spoon and squeeze it out, and add the juice to the main liquid.

Fruit mashes are mainly started with wild yeast, which is present in abundance on the peel. This is why fruits are never washed before being harvested. The maximum that can be done is to wipe off the dust with a dry cloth.

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Making moonshine is a delicate process, requiring careful attention to every detail. The strength of the final product, its quantity, and taste depend on how high-quality the mash is.

Types of yeast, choice for mash

The basis for making mash is the fermentation process. During this process, sugar from the product is converted into alcohols. In moonshine brewing, yeast cultures are used for this, namely:

• Baker's yeast. They come dry and pressed. Baker's yeast is not the best option for making moonshine; it produces a lot of foam and a small yield of moonshine.
• Wine and brewer's yeast, as the name implies, are suitable for wine and beer, and not for making strong drinks.
• Alcoholic yeast is the best option for making mash. When using them, sugars are processed as much as possible, which gives excellent strength of the wort and a greater yield of high-quality moonshine.
• Wild yeast is used if it is not possible to use other types. You can get them yourself, but the result is extremely unpredictable. Instead of moonshine, vinegar, acetone and their most varied combinations with alcohol can come out.

Let's take a closer look at the use of the listed types of yeast for making mash.

Bakery dry and pressed yeast

As the name suggests, this yeast is more suitable for baking, dough making and bakery products. But if you don’t have anything else at hand, then baker’s yeast can also be used for fermentation. You just need to prepare them first.

1. Take warm water and dissolve dry yeast powder or wet briquette in it. Approximately 2 tablespoons per 1 liter of water.
2. Add 2 tablespoons each of granulated sugar and flour.
3. Pour in a couple of glasses of vodka (100 milliliters).
4. Leave the mixture for 24 hours in a warm place, stirring the contents occasionally.

Experienced distillers thus carry out a kind of selection of yeast fungi, removing undesirable strains. The presence of vodka helps get rid of alcohol-phobic species, allowing the development of those yeasts that are resistant to alcohol. If this is neglected, then with a slight increase in the degree of alcohol in the mash, the fermentation process will stop and some of the sugars will not be used. As a result, a low yield of moonshine with minimal strength and an abundance of fusel oils and residual fermentation products.

Wine yeast

Making moonshine using this type of yeast is gradually gaining popularity. Wine yeast lives on overripe grapes, ripe berries and fruits. Today you can purchase ready-made concentrates of these crops. For example, Belarusian wine yeast from the collection of our online store. According to reviews from experienced distillers, when using these yeast cultures, a good yield of a high-quality product is obtained. Moreover, it does not have a sharp fusel odor and does not require additional distillation and purification.

Brewer's yeast

Brewer's yeast is divided into strains for top and bottom fermentation. They are not at all suitable for moonshine, but they have proven themselves to be excellent when brewing beer. Brewer's yeast does not produce a high degree of wort and dies as soon as it exceeds the 5-degree mark. But during fermentation, a lot of dense, elastic foam is released, which is especially appreciated by beer lovers.

Alcohol and turbo yeast

The best option for quickly producing high-quality moonshine. When using them, the mash rapidly gains strength, which allows you to obtain the maximum yield of the finished product. And the price of alcoholic yeast is quite affordable even for beginner distillers. Alcoholic yeast allows you to avoid excessive foam during fermentation, the strength of the wort can reach up to 20 degrees, and the moonshine turns out clean, without foreign impurities and unpleasant odors.

With turbo yeast, the ripening period for mash ranges from 2 to 10 days, the duration depends only on the desire to obtain a stronger product. They do not require fermentation (activation) unlike ordinary alcoholic ones.

"Wild" yeast for moonshine

You can prepare yeast for mash yourself. There are many technologies for producing moonshine using “handicraft” starter cultures. They are made with rye bread, old jam, hops, and potatoes. The only advantage is low cost, but there are a whole bunch of disadvantages:

• How do you find out which strains are multiplying in the sourdough starter, and what will they do in the mash?
• How much of the “wild” mixture should be added and how much sugar, water, and fertilizer should be added to it?
• How long will the fermentation take and what will be the yield of moonshine?

If you use “handicraft” starters, then it is impossible to know the answers to these questions in advance, just as it is impossible to predict what we will get at the exit of the moonshine still. Manufacturers of ready-made yeast have already selected the most suitable strains and calculated the optimal recipe for the mash.

Which yeast is better to choose?

Distillers' opinions differ on the issue of choosing yeast for moonshine. Some people prefer bakery ones, but others will continue to use them the same way they put them on their great-grandfather’s old footcloth. For beginners, it is best to use alcohol-based ones. They will ensure consistent success and are easy to use.

Conditions for yeast to “work”

Don’t think that it’s enough to pour water, add sugar and leaven, and you’ll immediately get moonshine that’s “clean as a tear.” For yeast cultures to work, it is necessary to create comfortable conditions, monitor their growth, development, and care for the mash.

Top dressing

Like all living organisms, yeast needs a balanced diet for full growth and active work. The basis of their diet is sugars, which are processed by yeast fungi into alcohol. But in addition they need:

• Ammonia and its salts,
• A set of microelements,
• Complex of vitamins, especially B vitamins.

To do this, you need to prepare a special fertilizer. For it, you can use nettle (a valuable source of B vitamins), phosphates and ammonia salts, and microelement complexes. The most popular top dressing, which you can make yourself, is made from a mixture of rye flour, steamed peas, nettle leaves, malt and raisins. You can also buy a ready-made mixture that contains in the right proportions everything necessary for the growth and development of yeast.

Water and its temperature

Just as in the famous advertisement “not all yoghurts are equally healthy,” not every liquid from the tap is suitable for the life of yeast. Heavily chlorinated water will simply kill most yeast cultures, a lot of foam will form in soft water, and sugar will not be fully processed in hard water. It is optimal to use the “golden mean” - moderately hard water with a neutral reaction. In it, yeast fungi feel comfortable, actively feed and reproduce.

Yeast, like other fungi, does not like heat, cold, or light. Therefore, the mash should be kept in a warm, dark place. The optimal water temperature should be within 20-22 degrees, without sudden changes. Any stress negatively affects the final product, reducing the strength, quantity and quality of the finished moonshine.

Fermentation container

To prepare mash, you need a clean container with a water seal, for example, like this one. Previously, milk flasks were especially popular, but today containers made of food-grade plastic or containers made of food-grade or medical steel, as well as glass, are increasingly used. Rubber, iron and galvanization are absolutely not suitable, and you should not take aluminum either.

Even completely new containers should be thoroughly washed with hot water and detergent to avoid harmful substances and mold getting into the mash.

Availability- sold in any store.
Price- as a rule, cheaper than special yeast.
Versatility- used for making mash from any raw material.

Disadvantages of baker's yeast:

Low alcohol production(7-9%) - die at high alcohol content.
Specific smell.
Higher content of harmful substances, which are released by yeast during fermentation.
For pressed yeast - short shelf life(7-20 days).

Baker's yeast used for cooking any types of mash - sugar mash, grain mash, fruit mash, jam, etc. Most often, due to its characteristic odor, baker's yeast is used to prepare sugar mash for further rectification in a distillation column.

To prepare mash, special alcoholic yeast is often used.

Their peculiarity is that this yeast culture is resistant to alcohol - the yeast will not die even when the alcohol content in the mash exceeds 12-14% vol. This means that the alcohol content in the finished mash will be higher and the product yield will be higher.

One of the most important tasks that faces a person learning the basics of moonshine brewing is the correct selection and use of yeast raw materials. The choice determines how quickly fermentation will take place, the organoleptic qualities of the final product and the ease of working with them.

The properties of yeast cultures have been known to mankind since ancient times. Using them, people prepare wine, beer, bake bread and distill moonshine. By researching and improving, new strains are obtained that help achieve certain goals. Yeast, as one of the main ingredients for making mash, is a direct participant in the fermentation process. To obtain the best raw materials for the production of moonshine, you need to know the components and be able to choose them correctly. Products that are available to the buyer differ in the level of resistance to external factors, specific habitat, and reproduction potential at a certain temperature.

There are several main types for moonshine:

• bakery pressed and dry;
• alcohol;
• turbo yeast;
• wine;
• pubs

What yeast is best to use for mash?

Pressed baker's yeast

Grayish briquettes that are often found on sale are traditional raw materials for fermentation. To obtain the best result, you should carry out -inverting the sugar for the mash-, and upon completion of fermentation, do -clarification of the mash with bentonite-. Despite the presence of a large number of more advanced product options, many moonshiners prefer pressed ones due to the following qualities:

• You can purchase a pressed product at almost any retail outlet;
• low selling price compared to other types;
• there is no need for activation, they are added directly to the wort;
• due to the fact that the fungi arrive in the active phase, the reaction when they are added occurs very quickly;
• after distillation, the drink retains the authentic smell and taste characteristic of country moonshine.

Pressed products have a number of disadvantages that cannot be ignored:

• After the distillation process is completed, the strength of the wort does not exceed 9-11 degrees, which means the amount of moonshine will be small.
• Pressed raw materials are stored for only a day at room temperature and up to two weeks in the refrigerator. Therefore, before you make a purchase, check the manufacturing date.
• They are demanding on storage conditions. They can deteriorate during storage and transportation if the correct temperature conditions are not maintained.
• If you are going to make sugar mash, there is a need for feeding.
• The specific smell that appears during fermentation is retained in the final product. However, some traditionalists like it.
• Fungi of this species are characterized by abundant foaming, as they produce a lot of carbon dioxide. This leads to the fact that 1/3 of the container volume has to be left empty.

Dry baker's yeast

The product is sold in convenient bags in confectionery departments or on shelves with seasonings. Due to their ease of use, dry products have occupied a large part of the market, displacing pressed products. Which dry yeast is best for moonshine? It is best to purchase the Pakmaya Cristal and Saf-Levure brands; they are an intermediate option between alcohol and baking types.

Among the advantages of dry products, the following should be highlighted:

• You can buy them at any grocery store.
• The price is relatively low, but it all depends on the manufacturer of the product.
• They have a long shelf life and are unpretentious to the conditions.
• When using them, your hands do not get dirty.
• The bags are sold in different sizes, which simplifies the selection of packaging for the required volume of wort.

Despite a number of positive qualities, they also have negative sides:

• There is a need for feeding, since, in addition to carbohydrates, they require additional substances. This plays a role when you are choosing which yeast to use for your sugar mash. In this case, fruit and starch-containing raw materials are preferable.
• They require activation, for which they are poured with warm sweetened water until foam appears, which indicates the beginning of fermentation.
• Like pressed raw materials, it has a specific aroma, although less pronounced. This point can be omitted if you use distillation columns for distillation.
• Fermentation of the wort takes longer, since sugar processing is quite slow. In turn, this increases the amount of fusel oils in the wort, so during distillation it is necessary to “cut off the tails” earlier. At the same time, the amount of drink produced is much smaller.
• Yeast usually freezes when the liquid reaches 14 degrees of strength, which means the amount of moonshine will be average.
• A large amount of carbon dioxide, which is released as a result of their activity, forms abundant foam on the surface of the wort.

If you're wondering, what kind of yeast is better to choose for mash, dry or pressed , then you should proceed from the amount of experience and knowledge. If you are making your first mash and are new to this business, then choose dry ones. They are available, and the results are more stable.

Alcoholic yeast for moonshine

These strains of fungi are created specifically for the production of alcohol. If you are not sure which yeast is best to use for moonshine mash, then you should focus on alcohol, as they have a number of serious advantages.

• This type is resistant to ethanol and continues fermentation until the strength of the wort reaches 18 degrees. Thanks to this, the yield of moonshine is quite large.
• Fermentation occurs quite quickly. If the temperature is maintained, the sugar mash will ripen in 3-4 days.
• Raw alcohol does not form foam. —The mash container can be filled to 90%.
• A significant advantage is ease of storage and long shelf life, so you can buy them in reserve.
• There is no foreign yeast smell. This is especially good for fruit and grain moonshine.
• Due to the fact that the product is sold in different volumes, it is easy to select the required dosage.
• The amount of various impurities is kept to a minimum, which has a good effect on the taste, smell and quantity of the resulting drink.

This raw material also has its disadvantages:

• You can only buy them in special stores, which are not very common.
• Their price is higher than bakery ones.
• Some brands of raw materials have quality claims. Complaints are often related to the fact that when using them, the mash does not ferment.

Turbo yeast

This variety belongs to alcoholic strains, but with significantly improved characteristics.

Considered best to use for the following reasons:

• the strain has the highest resistance to ethanol. Their use makes it possible to obtain wort with a strength of up to 20 degrees;
• fermentation occurs much faster than in all other species. You can start distilling within a day or two, provided that the optimal fermentation regime is observed;
• the raw material does not require additional feeding, since everything that is required is already in the composition;
• foam formation is insignificant;
• They tolerate different temperatures well. Some brands are adapted to low temperatures, and some to higher ones;
• the amount of harmful impurities is small, which is natural for such a short fermentation period;
• do not affect the taste of the finished drink.

They are a great choice if you don't mind the following:

• high cost;
• sale only in special places;
• too intense fermentation.

Wine yeast

They are also used for making moonshine due to a number of positive qualities:

• They are resistant to ethanol, which makes it possible to obtain a wort with a strength of about 17 degrees.
• There is no yeasty smell in the final product.
• They can be stored for a long time and are unpretentious to temperature.
• Low consumption of raw materials - for 10 liters of mash you only need 2-4 g.
• It doesn’t matter what kind – fruit or grape, grain or sugar – the mash comes out of excellent quality.

The disadvantages of these strains are:

• high price;
• they are quite difficult to buy, as they are sold in special stores;
• The fermentation process is slow, the wort sits longer.

The use of this raw material for moonshine mash is not recommended. It gives a very low strength of the product and is characterized by very strong foaming.

Yeast rating for moonshine

The variety of types, types of packaging, the presence or absence of additives guarantees that you will choose the right product. But you can find out which yeast is right for you personally only by experimenting.

Which type do you prefer to use? Be sure to share this in the comments.